Add all dough components—flour, pumpkin puree, warm milk, softened vegan butter, sugar, yeast, pumpkin pie spice (if using), and salt—into the bowl of a stand mixer fitted with the dough hook or into a large mixing bowl.

Knead the mixture for 5–10 minutes if using a mixer, until it becomes soft and elastic. If kneading by hand, use a sturdy spoon to combine before transferring to a lightly floured surface to knead until smooth and pliable.

Adjust the consistency by adding more flour if sticky or a splash more milk if dry. A softer dough results in fluffier rolls.

Transfer the dough to a greased bowl, cover with a clean kitchen towel, and set in a warm area to rise for about 1 hour, or until it doubles in volume.

Once risen, divide the dough into 12 even portions, approximately 75g each. Shape each into a smooth round ball on a lightly floured surface.

Prepare an 11 x 6-inch (28 x 15 cm) baking dish by greasing or lining it with parchment paper. Arrange the dough balls inside and cover again with a towel. Let them rise for a second time in a warm place for about 1 hour until noticeably puffy.

Preheat your oven to 350°F (180°C). Once the rolls are well-risen, bake for 22–28 minutes, tenting with foil if browning too fast. Rolls should be golden and sound hollow when tapped, or a toothpick inserted between rolls should come out clean.

For the glaze, stir together the maple syrup and melted vegan butter (or alternative). Brush over the warm rolls post-bake and garnish with optional flaked salt or pumpkin seeds.

Serve warm with vegan butter. Best enjoyed fresh, though leftovers can be stored at room temperature in an airtight container for up to 3 days or frozen for 1 month. Reheat before serving.